Whole fruit drinks

Another very important development was the production of citrus comminutes. These were produced by mixing together, in appropriate proportions, the juice, peel components and essential oils of citrus fruits and comminuting the mixture in a stone mill. The resulting product delivered a more intense flavour and cloud than could be obtained from juice alone and allowed the creation of whole fruit drinks , which have dominated the concentrates market in the United Kingdom over the past 40-50 years. 

Although this product was available following the war years, it spawned the development of other products such as whole fruit drinks, squashes and cordials, which became and remain the mainstay of the United Kingdom and Commonwealth dilutables market. 

Whole fruit drink 10% w/v comminuted citrus fruit No minimum... 

Finished comminutes are often available at between about 35 and 60°Brix. When used for making whole fruit drinks they deliver, apart from a more intense flesh flavour, cloud and colour. 

Most concentrated beverages contain fruit juice or whole fruit , a term that refers to a comminuted form of citius that includes components of juice, essential oil, peel (flavedo) and pith (albedo). Concentrated soft drinks are usually flash-pasteurised and chemically preserved. Their dilutable form means that they are often held in partially filled bottles for significant lengths of time (often many weeks or even months) and are extremely vulnerable to spoilage by micro-organisms. 

Concentrated juices. It will be evident from the section on nomenclature that the principal fruit components that are used in dilutable soft drinks are fruit juices (both clear and cloudy) and whole fruit preparations - the so-called comminutes. 

In mice administered pomegranate juice (made from whole fruit including seed) as the sole source of drinking water for 4 weeks, a decrease in total hepatic cytochrome P450 content and expression of CYP1A2 and CYP3A were observed (Faria et al. 2007). 

SELECTION, PREPARATION, AND USES. Fresh limes that are green in color and heavy for their size are the most desirable. Many adult Americans have used alcoholic drinks made with lime juice. It is commonly used in the coolers served in hot weather. However, there are other good uses for fresh limes and lime juice. For example, the whole fruit makes excellent marmalade after slicing and removing the seeds. Also, the freshly squeezed juice imparts a superb flavor to fish and seafood dishes, fruits and fruit juices, meats, pie fillings, puddings, salad dressings, and sauces. 

Caffeic acid is generally the most abundant hydroxycinnamic acid in fruit and vegetables. The richest sources are coffee (drink), lettuce, carrots, blueberries, blackberries, cranberries, sweet potatoes (whole, cooked, and raw) and potatoes (Table 2.2). Prunes, peaches, orange juice, apples, tomatoes, grapes, and grape products (Bet6s-Saura and others 1996) also contain small quantities of caffeic acid. 

Citric acid, which prior to 1922 was made entirely from citrus fruits and mainly in Italy, is now produced almost exclusively by the fermentation of sucrose by means of a mold, Aspergillus niger. At first pure sucrose was used for this process but more recently molasses has been used instead. Practically the whole of the world production of citric acid is used as such in medicinal preparations, in making soft drinks and in certain foods. The textile industries use small amounts, and it is also... 

Citrus fruits and associated products (fruit juices, peeled fresh fruit) are a major dietary source of flavanones (Table 13) [35]. However, the distribution is quite scattered, and much higher concentrations are found in the solid tissues compared to the juice. For example, an individual drinking orange juice (250 ml) will have a daily flavone intake (as aglycones) in the range of 25-60 mg eating the flesh of a whole orange (200 g) will provide about 125-375 mg. 

The delicious flavour of cured vanilla beans is appreciated since its discovery in Mexico. Its combination with cocoa and milk started the success of chocolate. Its use in soft drinks (Cola) and ice cream and in many other applications makes it one of the most important flavour types. The rich flavour shows many aspects the basic creamy, sweet odour is surrounded by warm, woody, slight phenolic, smoked notes (the vanilla bean character). Rum notes, combined with dried fruit, slight floral notes round off the whole picture. 

Fruit and berry juices are widely used as flavor bases for soft drinks, and most of these are concentrated by the removal of water under vacuum to give a commercial product, which is between four and six times stronger than the original juice. The flavor value of these concentrates depends not only on the degree of concentration but on the precise processing conditions used in their manufacture. From an application point of view, fruit products may be offered in sealed containers that have been pasteurized, in which case the whole contents must be used once the container has been opened, or they may be in multidose containers the contents of which contain a permitted preservative, usually sodium benzoate. All fruit-based flavorings are best stored under refrigeration or in a cold store. Fruit essences also may be... 

Coffee (coffee beans) includes the seeds of crimson fruits from which the outer pericarp is completely removed and the silverskin (spermoderm) is occasionally removed. The seeds may be raw or roasted, whole or ground, and should be from the botanical genus Coffea. The drink prepared from such seeds is also called coffee. 

Constipation may be prevented by drinking plenty of water and eating foods that add bulk to the diet such as fruits and vegetables (preferably raw) and whole grain cereals such as oatmeal, cracked wheat, all bran, etc. 

---